Food Fermentation Technology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

5. Write Short Notes on: (any three) (3x5=15) (a) Baker's Yeast (NEP - UGCF) : 3. Part of the questions to be attempted together. 1. Describe the following (any five) : (5x3=15) (a) Design of fermenter (b) Traditional Indian Fermented products (d) Requirements of fermentation process (c) Batch and Continuous fermentation (f) Measurements and controls of fermentation process 2. (a) Discuss the role of starter cultures in fermentation. What types of microbes are commonly used? (b) Explain the difference between submerged and solid-state fermentation, give suitable examples. (5) (c) How does fermentation improve food safety, flavour, and shelf life? (5) 3. (a) What is downstream processing? Describe the steps involved in the recovery of fermentation products. (5) (b) Discuss upstream processing in fermentation and its significance in detail. (5) (c) How does media preparation contribute to the success of microbial multiplication in fermentation? 4. (a) Classify different types of fermented products, giving examples from each category. (5) (b) Explain the industrial production process of vinegar. (5) (c) Describe the fermentation of milk into cheese.